The chef and co-owner of the award-winning MW Restaurant, Karr-Ueoka worked in amazing restaurants that included The French Laundry, Thomas Keller's Per Se and, most recently, Alan Wong's before opening MW with her husband, chef Wade Ueoka. So she knows what makes a must-have dessert for all ages.

Her s'more recipe includes scrumptious graham crackers created from scratch that the HONOLULU Family staff couldn't stop eating. The dough can be crumbly, so let the kids roll it out right in the baking pan to avoid a messy clean up. The other key ingredient is homemade marshmallows that are light and airy and dissolve in your mouth without the cloying, sugary aftertaste you'll get from store-bought sweets.

We let the kids at our Keiki in the Kitchen class with Karr-Ueoka cut out their favorite marshmallow shapes with festive cookie cutters. You could also slice the treat into mini-marshmallow sizes. Karr-Ueoka told parents to dust the sweet in cornstarch to keep it from liquefying in Hawai‘i's humidity.

Another tip from Karr-Ueoka–scrape the inside of a vanilla bean and add the seeds to the egg whites for added flavor. Don't toss the pod, bury it in a container of granulated sugar and let it sit for one to two weeks for vanilla sugar.

Keiki in the Kitchen classes, held in partnership with the Hawaii Children's Discovery Center, allow parents and children to enjoy time cooking together with ideas from real local chefs. Parents and kids alike at our class with Karr-Ueoka, sponsored by HFM FoodService, scarfed down their s'mores in silence. Now that speaks volumes.